Desserts

Lemon Raspberry Pound Cake

Lemon Raspberry Pound Cake is a delightful dessert that balances the tartness of fresh raspberries with the bright, zesty flavor of lemon. This cake is perfect for any occasion, whether you’re celebrating a birthday, hosting a brunch, or simply treating yourself to a slice of comfort. The moist, buttery crumb and the vibrant colors make it not only a joy to eat but also a feast for the eyes.

Recipe Information

Prep Time: 20 minutes
Cook Time: 60-70 minutes
Total Time: 80-90 minutes
Servings: 10 slices
Difficulty Level: Easy

Nutrition Information

Calories per serving: 350
Protein: 4g
Carbohydrates: 55g
Fat: 15g
Fiber: 1g
Sugar: 25g
Sodium: 150mg

Why Make This Lemon Raspberry Pound Cake

This Lemon Raspberry Pound Cake is a wonderful choice because it offers a delightful burst of flavors. The lemon juice and zest bring brightness, while the raspberries introduce a lovely sweetness. It’s also versatile—you can serve it as a dessert or even enjoy it with tea or coffee for a charming afternoon snack. Plus, the simple ingredients and straightforward process make it an accessible bake for any skill level.

How to Make Lemon Raspberry Pound Cake

Creating this scrumptious cake involves a few straightforward steps. Follow along, and soon you’ll have a beautiful loaf that’s bursting with flavor and perfect for sharing—or keeping all to yourself!

Ingredients:

1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
2 teaspoons vanilla extract
1 teaspoon lemon zest
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup fresh raspberries
1/4 cup lemon juice

Directions:

Step 1: Preparation

Preheat your oven to 350°F (175°C) and grease a loaf pan with butter or non-stick spray to ensure easy removal of the cake once baked.

Step 2: Mixing

In a mixing bowl, cream the softened butter and granulated sugar together until the mixture becomes light and fluffy. This should take about 3-5 minutes. Next, add the eggs, one at a time, making sure to mix well after each addition. Stir in the vanilla extract and lemon zest to incorporate that delightful citrus flavor.

Step 3: Combining Dry Ingredients

In another bowl, whisk together the all-purpose flour, baking powder, and salt. This will help distribute the baking powder evenly throughout the flour, ensuring your cake rises nicely.

Step 4: Final Batter Preparation

Gradually add the dry ingredient mixture to the wet mixture, alternating with the fresh lemon juice. Stir until just combined—be careful not to overmix, as this can lead to a dense cake. Finally, gently fold in the fresh raspberries, taking care not to crush them.

Step 5: Baking

Pour the cake batter into the prepared loaf pan and smooth the top with a spatula. Place it in the oven and bake for 60-70 minutes or until a toothpick inserted into the center comes out clean.

Step 6: Cooling

Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

How to Serve Lemon Raspberry Pound Cake

This cake is delightful on its own, but you can elevate its presentation by dusting it with powdered sugar or drizzling a simple lemon glaze over the top. Serve slices alongside whipped cream or a scoop of vanilla ice cream for an indulgent treat. It pairs wonderfully with afternoon tea or a fresh fruit salad for a lighter dessert.

How to Store Lemon Raspberry Pound Cake

Store any leftover cake in an airtight container at room temperature for up to 3-4 days. For longer storage, wrap the cake in plastic wrap and store it in the fridge for up to a week. You can also freeze it—just slice it first for easy thawing, and it will keep well for up to three months.

Expert Tips for Perfect Lemon Raspberry Pound Cake

Room Temperature Ingredients: Ensure your butter and eggs are at room temperature before you begin; this helps create a better emulsion and results in a fluffier cake.
Don’t Overmix: As mentioned, mix until just combined to avoid a dense texture.
Test for Doneness: If you’re unsure about baking time, begin checking for doneness at the 60-minute mark to prevent overbaking.
Fresh Raspberries: Using fresh raspberries works best for both flavor and texture. If you opt for frozen, do not thaw them before adding to the batter to prevent excessive bleeding.

Delicious Variations

Lemon Blueberry Pound Cake: Substitute blueberries for raspberries for a fun twist.
Lemon Almond Pound Cake: Add 1/2 cup of ground almonds and a teaspoon of almond extract for a nutty flavor.
Gluten-Free Lemon Raspberry Pound Cake: Replace all-purpose flour with a gluten-free blend for those needing gluten-free options.
Lemon Poppy Seed Pound Cake: Incorporate 2 tablespoons of poppy seeds into the batter for added texture.

Frequently Asked Questions

Can I use frozen raspberries instead of fresh?
Yes, you can! Just make sure to add them directly from the freezer to the batter without thawing.
What can I substitute for the butter?
You can use margarine or coconut oil as substitutes, keeping in mind that the flavor will slightly change.
How do I know when the cake is ready?
The cake is done when a toothpick inserted into the center comes out clean or with a few crumbs attached.
Can I make mini loaf cakes with this recipe?
Absolutely! You can divide the batter among mini loaf pans and reduce the baking time to around 30-40 minutes.
What if I don’t have a loaf pan?
You can use an 8-inch round cake pan; just reduce the baking time slightly and keep an eye on it while it bakes.

Conclusion

This Lemon Raspberry Pound Cake is more than just a dessert; it’s a celebration of flavors that perfectly combines sweet and tart, making it a favorite for many. With its bright lemon notes and juicy raspberries, every slice is a treat worth sharing. Get ready to impress your family and friends with this easy-to-make cake that’s sure to become a staple in your baking repertoire. Happy baking!